A pint would only fill about a 6-7 inch shallow pie. A quart may fill a 8 inch pie, and about a quart and a pint may fill a 9 inch pie. All of these are dependent on whether the pie pan depth is regular or deep dish. Without actually knowing the dimensions (diameter and depth) can't know for sure. I don't like flat pies, and tend to over fill by piling on in the center. Be sure to use ascorbic acid if your freezing as they can darken to an unappetizing brown in no time in the freezer. Don't add any thickener either, unless it is one that is designed for freezing, like Freezer Flo.

Here's a bunch of recipes. I hope you are not still waiting. Here is a link that might be useful: frozen fruit bars

I'll try them this week. I noticed the recipe is for a mini muffin pan and they look nice on a tray. The one I had was a regular muffin size so I think they changed it a bit. Either way they sound like a great recipe to keep and good for the coming holidays. Will post my results. Thanks.

Eileen I'm sure you've made your peach pie by now but as I just saw your post I'll add the recipe for the mixture I use: Nothing like peaches from your own tree made into a warm pie ! PEACH PIE - (can be fresh or tinned) ****************** 1 cup sugar (200 grams) 4 TBS flour 4 cups sliced peaches 1 TBS lemon juice 1) Preheat oven to 425 F (218 C) 2) Peel and slice peaches into a mixing bowl. In another small bowl combine sugar and flour and pour them over peaches. Toss well to coat. 3) Line pieplate with pastry and pile coated peach slices into pieplate. Sprinkle with lemon juice 4) Roll out top crust and put on pie, flute edges, brush crust with the milk and sprinkle with sugar. 5) Bake 10 minutes at 425F (218C) then lower heat to 350F (177C) for 35 - 40 minutes or until crust is golden. Be sure and have a drip-catching pan at the lower level of your oven in case the fruit juices bubble over. SharonCb